When: August 6, 2016, 7:30 PM
Nina, Bryce, Sharon, Elaine and I are all hip-deep into our dinner entrees at the Carthay Circle, and I’m blissing out on the Thick-Cut Pork Chop. For her part, Elaine has ordered the “Crispy Maple Leaf Duck Confit” and is going to work.
I’m mid-chew, a big smile on my face, when Elaine turns to me and says, “you have to try this.”
So I do.
And it’s amazing.
The dish is a large piece of duck meat, expertly prepared – juicy on the inside, crispy skin on the outside. It’s laying on a bed of potato puree, joined by pieces of asparagus and baby turnip.
The meat is … awesome. The combination of crisphy skin and juicy meat provides this “whoa, Nelly!” moment in the mouth. It’s not quite eyes-roll-back-in-your-head good, but man, it’s trying.
Elaine’s a taster – she likes a little bit of everything on the fork. She strongly recommends that you load your utensil with some duck, some potato, some aspragus and some of the cherry-flavored reduction, and eat it that way. I’m not one to argue with her (she’s right; it’s delicious), but I’ll also say that everything stands just fine on its own.